From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
Flavouring (see variation below for quantities)
300ml (½ pint) milk
1 tsp soya lecithin granules
100ml (4fl oz) caramel sauce
For Caramel Foam: Put 100ml (4fl oz) caramel sauce in a pan with the milk and cook gently for 10-15 minutes. Blitz with a hand blender and pass through a fine sieve into a clean pan. Keep warm.
Add the soya lecithin granules to the pan, whisking until smooth. Blitz with a hand blender to create a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.